Firecracker Flank Steak Salad


1 1/2 lbs. flank steak, tenderized once by your butcher
1/8 cup vegetable or canola oil
1/8 cup white wine
1/8 cup creamy peanut butter
1 tsp. freshly grated ginger root
1 Tbs. sugar
1/2 – 1 tsp. red pepper flakes
2 tsp. sesame oil
2 Tbs. soy sauce
1 tsp. curry powder

mixed greens
1 cup corn kernels
1 cup grape tomatoes, halved

In a mixing bowl, combine all ingredients except flank steak; pour into a gallon bag and add flank steak; seal and let steak marinate overnight or 8-10 hours.

Remove steak from marinade, reserving marinade. Place steak onto a preheated, oiled grill over medium high heat; cook until internal temperature reaches 140-145 degrees for medium rare, approx. 10-12 minutes per side.  Remove from grill and tent steak with foil; let steak rest for 10 minutes.  In a small sauce pan, bring marinade to a full boil and boil for 2-3 minutes.  Slice steak across the grain into thin slices.

To create salads, place greens onto individual serving plates and top with steak slices, corn, and tomatoes; drizzle sauce over the top and serve.

Now You’re Cookin’,
Chef Alli



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